Turner Farm Teaching Kitchen
The Turner Farm Teaching Kitchen offers a state-of-the-art learning experience where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience.
Built in an exquisitely renovated, 100-year-old, two-story barn, the kitchen offers space for a chef to work with as many as eight different two-person teams at a time. Additionally, the space features closed-circuit TV, with two cameras capturing the lecture for an enhanced learning environment for 50 guests.
The Teaching Kitchen was built in consultation with the Culinary Institute of American and is intended for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being. It is also a regular host of the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices.
For class information, booking and availability, contact Mary Joseph at email@example.com
CANCELLATION POLICY: Due to the limited space availability, all payments for Turner Farm educational classes are non-refundable. In the event of inclement weather, classes proceed provided that the weather is safe for visitors to be on the farm. Turner Farm reserves the right to cancel events for any reason with a full refund provided to each participant.
UC Center for Integrative Health and Wellness Presents:
Wellness at Turner Farm Community Education Series
TEACHING KITCHEN CLASSES
11:30 am- 1:30 pm, Thursday, May 24
HANDS-ON, FULL MEAL
This class will allow students to begin to feel more comfortable holding and using chef knives to give them more confidence in the kitchen. Chef will cover how to hold a knife as well as how to safely and efficiently chop, slice, and dice a myriad of ingredients to empower students to bring their skills home into their own kitchen. Chef will also take students through the process of sharpening and caring for your knives. Students will use their newly honed skills to make a few dishes to be enjoyed at the end of the class. Few spots will be available to maximize hands-on time and coaching!
Beer Styles + Food Pairings
2-4 pm, Saturday, June 2
As a beer culture enthusiast, aspiring cicerone, and avid homebrewer, Chef Stephanie brings back Beer Styles + Food Pairing with a whole new line-up of beers to drink and food to savor!
During the class, participants will be given the opportunity to sample a variety of beers covering many different styles alongside foods that are meant to highlight how these two can interact with one another to heighten various dimensions of flavors and enjoyment! This class is meant for any level of beer knowledge—from a complete novice to total craft beer geeks!
Shake + Sear: Cocktails and Grilling
6:30-9 pm, Saturday, June 9
Let farmer and mixologist, Joshua Jones, and Chef Stephanie Michalak stir up your Friday evening with a cocktail and grilling class at Turner Farm. This class will begin with creating a seasonal cocktail to be enjoyed on the Barn Studio’s terrace (weather pending) before returning to the Teaching Kitchen to cover grilling techniques with Chef. You will then create a few seasonal, farm-fresh dishes incorporating grilled items to be enjoyed as a meal with another cocktail.
Cooking with Spices and Herbs
11:30 am-1:30 pm, Tuesday, June 12
What’s the dill with herbs and spices? Cuisines use them in sauces, salads, stews, and everything in between, but what’s the point? Herbs and spices can both create brilliant and diverse dimensions to foods that otherwise might be indistinguishable or one note. Between dried and fresh varieties, the world of flavor development using spices and herbs is wonderfully innumerable but can feel insurmountable. Join Chef Stephanie in a hands-on class in the Teaching Kitchen where she will cover how to identify, pair, and use herbs and spices in several dishes.
Happy Baby: Making Nutritious Baby Food
11:30 am-1:30 pm, Wednesday, June 13
We all realize that early childhood nutrition is extremely important to create a foundation for healthy development mentally, physically, and emotionally. However, when it comes to baby foods, we tend to relinquish our control to baby food companies. While not a terrible option, it can be extremely expensive and mystifying.
If you’re someone who wants to learn more about how they can make their own baby foods that are appropriate for different age groups, join Dr. Carina Braeutigam and Chef Stephanie Michalak at Turner Farm’s Teaching Kitchen for a hands-on class focused on the in-s and out-s of making and storing baby food.
College Prep: Culinary Boot Camp
10 am-2 pm, Thursday, June 21st, 22nd, & 23rd
THREE-PART SERIES, HANDS-ON EXPERIENCE
It’s important for any young adult to be able to cook for themselves without solely relying on others. Especially when they plan on leaving for college, traveling alone, or even just living away from home. Knowing how and what to cook for yourself can promote self-efficacy, cooking confidence, and overall health. Once you’re comfortable cooking, it can be relatively fun and engaging. Plus, it’s a pretty nice way to impress someone.
Chef Stephanie is offering a three-day intensive on culinary fundamentals geared towards young adults. The first day will include knife skills (& safety), stocking a healthy pantry, and how to make fresh pasta. The second day will cover packing snacks and cooking techniques ranging from blanching and braising, all the way to grilling and roasting. The final day will cover breakfast cookery, baking basics, and end with a young chef cookoff.
The Bootcamp will also provide a tour of the farm.
Each day will include lunch and snacks. For ages 14-18.
Cost: $250 for three-part series
Turner Farm Full Moon Feast
7:30-9:30 pm, Friday, June 29
Chef Stephanie welcomes you to Turner Farm’s Full Moon Feast.
A unique and intimate opportunity to enjoy a series of seasonal, farm fresh dishes on the land, under the moonlight at Turner Farm. This dinner stems from a reflection on the use of the rhythm and cycle of the moon to guide many traditional farming practices in multiple cultures. The rose moon, also known as the strawberry, honey/mead, and hot moon (to name a few), celebrates the intensifying summer heat with a vibrant, glowing full moon that signifies a small window to harvest ripe berries, and ironically is one of the most popular times to get married. Chef Stephanie’s dishes will reflect and represent these symbols through the dinner.
Tickets are $150 per person and includes food, beverages (alcoholic and non-alcoholic), hospitality & tax.
Travel the World One Bite at a Time: Culinary Cuisine Series
Afternoon Series: 11:30 am-2 pm, Tuesdays, July 10, 17, 24, 31 and August 7
Evening Series: 6:30-9:00pm, Tuesdays, July 10, 17, 24, 31 and August 7
Five-Part Series! Hands-On Teaching Kitchen Experience! Each class includes a full meal!
One of the best ways to understand other cultures is through learning their cuisines. This series will take you on a world tour, stopping weekly in locations such as Mexico, Spain, Italy, India, and Japan to cook and taste the wide array of flavors, cooking techniques, and overall culture. While you may not come out of this series fluent in these languages, you will be more adept in understanding many dishes and ways of eating. This class will be limited to a small group of individuals for as much hands-on time and personalized culinary instruction as possible. Get your passports ready.
Classes are scheduled Tuesdays, July 10, 17, 24, 31 and August 7
Afternoon Series, 11:30 am-2:00pm:
Evening Series, 6:30-9 pm:
Ice Cream Workshop
11 am- 1 pm, Wednesday, July 18
Get ready to chill out and take a big scoop into everything ice cream! Join Chef Stephanie for a sensational workshop covering the many variations on ice cream (& sorbet!) that’ll make you want to scream. Participants will work to spin ice cream bases before folding and mixing flavors funky, classic, or anything in between! And of course, this class ends with a good old-fashioned ice cream social.
11 am- 1 pm, Saturday, July 21
Join Chef Stephanie in Wines 101 to feel more confident in understanding what wine is beyond just ‘grapes.’ Chef will also help you be able to taste and evaluate wines more like a professional, decipher wine labels and navigate menus, as well as introduce you to pairing foods with wines. You will taste a variety of wines and small bites along the way!
10 am- 2 pm, Wednesday, July 25
Ripping off a piece of airy, warm focaccia is an ethereal experience that is almost unparalleled—especially when you make the bread yourself. Join Chef Stephanie for a half-day workshop focused on understanding the basics of breadmaking and an introduction to working with dough through making focaccia from scratch. The workshop will have participants creating a few dishes meant to build farm-inspired focaccia sandwiches with seasonal produce from the farm so that all students will get the opportunity to sit down to a meal prior to the culmination of the class.
Stocking a Healthy Pantry: Back to School Snack Edition
11:30 am- 1:30 pm, Thursday, August 2
Join Chef Stephanie for a brand-new iteration of Stocking a Healthy Pantry: Back to School Edition. Get ready for the beginning of the school year and the chaos of balancing new schedules between work, school, and hobbies by making sure your pantry is stocked. This class will cover best practices for building and maintaining a stocked, health-focused pantry with special attention to creating snacks perfect for after school/midday munchies. Chef will discuss common essential staples, when and where to purchase pantry items, and tips on how to organize a pantry to maximize its utilization. Participants will also get hands-on experience working with a variety of pantry staples to create after school snacks. Lunch (and recipes to take home) will also be provided!
Culinary demonstration and hands-on work will include:
- Homemade Fruit Snacks
- Granola Bars
- Chocolate-Peanut Butter Millet Treats
- Baked Oatmeal Bites
- Portable Mini Egg Cups
Beer Styles + Food Pairings
6:30- 8:30 pm, Thursday, August 16
As a beer culture enthusiast, aspiring cicerone, and avid homebrewer, Chef Stephanie brings back Beer Styles + Food Pairing with a whole new line-up of beers to drink and foods to savor!
During the class, participants will be given the opportunity to sample a variety of beers covering many different styles alongside foods that are meant to highlight how these two can interact with one another to heighten various dimensions of flavors and enjoyment. This class is meant for any level of beer knowledge—from a complete novice to total craft beer geeks. Come hungry and thirsty!
Seize the Season: Quick Pickles
11:30 am- 1:30 pm, Saturday, August 18
Harvesting summer produce is filled with a plethora of variety and quantity—this can be exciting yet quickly become encumbering. Join Chef Stephanie for the first of a future series called Seize the Season; focusing entirely on maximizing the flavors and quality of peak seasonal ingredients while preparing for later seasons with less abundance. This specific demonstration class will focus on quick pickling seasonal produce with a variety of pickling bases and seasonings to create sensational pickles—all available to taste during the class. Chef will be highlighting pickle worthy products from Turner Farm including items such as red onions, corn, cucumber, beans, and tomatoes. A farm fresh lunch will be served, and all recipes will be available for participants to take home.
Culinary Competency Series
Afternoon: 11:30 am- 2 pm, Tuesdays, August 21st, 28th, September 4th, 11th, 18th
Evening: 6:30-9 pm, Tuesdays, August 21st, 28th, September 4th, 11th, 18th
Learning the skills to cook anything confidently can be extremely daunting and even fearful. Let Chef Stephanie walk you through core competencies and coach you to become more organized, confident, creative, and successful in the kitchen over five weeks of culinary competencies in Turner Farm’s Teaching Kitchen. Topics will include knife skills, stocks, soups, sautéing, roasting, grilling, poaching, braising, and steaming. Each kitchen class will include a shared meal created during each class. The final class will culminate with a celebratory meal created by the students, highlighting the culinary methods learned throughout the series. This class will be limited to a small group of individuals for as much hands-on time and personalized culinary instruction as possible.
11:30 am- 1:30 pm, Friday, August 24
Summertime is filled with abundance and color! However, many of us get caught up in making the same salads repeatedly. Let Chef Stephanie help mix up your summer salad options! Stop by the barn studio for an extended lunch hour where guests will get to watch culinary demonstrations focused on farm-fresh, vibrant salads that will be sure to inspire. Guests will be able to assemble their own salads from a variety of prepared items, including farm fresh produce and meat as well as try many of the composed salads that chef will demo. Guests will receive a copy of all recipes and can come and go as they please.